Meatless Monday: Gluten-free Peanut Butter Cookies

It would be totally cruel of me to show a photo of me enjoying the most delicious gluten-free cookies on the planet without sharing the recipe!!

Call to Action!! I need you to be a recipe tester for me and test these cookies! During the photo shoot I made some changes to my original recipe but sort of forgot to write down all the changes I made. So if you can kindly do me a favor (and yourself because these cookies are da bomb!) and try this recipe as is and let me know your results in the comments, I would greatly appreciate it!! Comment by Friday, shouldn’t be too hard right?

Gluten-free Peanut Butter Cookies

1/4 cup vegan margarine melted
1/2 cup maple syrup
1/3 cup unsweetened applesauce
1 teaspoon Ener-G egg replacer whisked w/1 tablespoon water
1 teaspoon vanilla flavoring
1/2 cup peanut butter
1/2 cup almond flour
3/4 cup brown rice flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons flax meal
1/4 teaspoon sea salt
1 teaspoon guar gum
1/2 cup vegan grain-sweetened chocolate chips (optional)

Preheat oven to 350 degrees F. Line 2 cookie sheets (or 1 depending on the size) with parchment paper. In medium mixing bowl beat margarine maple and applesauce until smooth and creamy. Add the rest of wet ingredients and mix well. In separate bowl whisk together flours baking powder and soda flax salt and guar gum. Mix wet into dry ingredients until well combined. Fold in chocolate chips and stir well.

Drop spoonfuls onto prepared cookie sheet. Using wet fingertips or the bottom of a glass press down lightly on each cookie evenly. The cookies will not spread much so you can put them close together on the cookie sheet. Take a fork and press lightly on the top in 2 directions as to create a grid on top of the cookie. Bake for 18-20 minutes or until lightly browned. Remove from oven and cool cookies on a wire rack.

Great served with a glass of rice milk!

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  1. Hi!

    I actually made these a few days ago, but I forgot to tell you about my batch because they disappeared so quickly, they were so tasty!

    I made just a few slight modifications because of what I had on hand. I know you are wanting to test the exact recipe but I think I still got the main idea of it, you would know though, you are the chef!

    I used 1/4 cup maple syrup and 1/4 cup brown rice syrup, and I used arrowroot instead of guar gum.  I baked them for 12 minutes (I am at high altitude). I did not use chocolate chips.

    They were perfect; soft and chewy and they never got hard. I keep getting requests for more peanut butter cookies at my house now, so you were right…they are da bomb! Thanks for sharing the recipe!!

  2. Thanks Nicole! I usually use arrowroot mixed with flax meal to help bind gluten-free, so if that works just as well then I will use that instead (easier to find).

    I love using maple & brown rice syrup together!

  3. Hi!  I am a vegan, but have never baked gluten-free.  Also, I am allergic to nuts and I live in eastern Europe.  Is there an easy-to-find subsitute for the Almond Flour?  What exactly does it do for these particular cookies?  Can i replace it with spelt flour, for example?

    1. You can replace it with any gluten-free flour you would like. You may have to adjust the liquid measurements when you change the flour. Spelt flour is not gluten-free, it is wheat-free but it does have trace gluten in it. It doesn’t bother everyone with a gluten allergy though. That would be fine too.

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